1 - Inspection
Oct 28, 2026
Official score: 96 · Understand This Area’s Scale
7 recorded violations
Official Wording
Food in good condition; safe & unadulterated
Inspector’s Notes
3-101.11; Priority; A lemon and a lime were observed with extensive microbial growth in the dry storage area. Food shall be safe; unadulterated; and honestly presented. CDI- employee discarded affected citrus fruit.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial Wording
Required records available: shellstock tags; parasite destruction
Inspector’s Notes
3-402.12; Priority Foundation; PIC could not locate letter of guarantee from supplier for Mahi-Mahi served raw in ceviche. If raw or partially cooked fish are served or sold in ready-to-eat form; a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under 3-402.11 is obtained OR if the fish are farm raised; a written statement from the supplier or aquaculturist stipulating that the fish were raised in net pens or land-based operations and fed pelleted or parasite free food shall be obtained and retained for 90 calendar days beyond the time of service or sale of the fish. PIC to supply documentation within 10 days. Discontinue serving raw Mahi-Mahi until documentation can be provided by supplier.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial Wording
Proper hot holding temperatures
Inspector’s Notes
3-501.16(A)(1); Priority; Sausages were holding less than 135F in hot box (refer to temperature chart). Hot TCS (Time/Temperature Control for Safety) foods shall be maintained at 135F or above. CDI - foods moved to stove for rapid reheating to 165F+. Foods were less than 4 hours old. All other hot holding observed compliant. No points taken today.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial Wording
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11; Core; Boxes of peppers were stored on the walk-in cooler floor with floor moisture present. Bags of onions stored on floor in dry storage area. Store food in a clean; dry location; not exposed to splash; dust or other contamination. Keep at least 6 inches above the floor. CDI- foods were removed from floor. Do not place boxes on floor even temporarily when moisture is present as floor moisture can seep inside and contaminate food.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial Wording
Washing fruits & vegetables
Inspector’s Notes
3-302.15; Core; Stickers were still present on avocados stored above prep cooler. One had already been cut. Stickers shall be removed from fruits/vegetables prior to washing so that they do not become a source of contamination once the fruit/vegetable is cut; added to other ingredients; cooked or consumed in its ready-to-eat form. Remove stickers before washing fruits and vegetables. CDI- instructed employees to wash avocado and remove stickers prior to cutting.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-501.11; Core; Torn gaskets observed on grill cooler drawers. Multiple handles on grill cooler drawers are badly damaged. Gasket is splitting on expo cooler as well. Equipment shall be kept in good repair so that it is easily cleanable. Replace/repair torn gaskets and drawers. 4-205.10; Core; Black Ostba chest freezer is not rated for commercial use and sanitation. Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an ANSI-accredited certification program. Replace with approved; commercial grade equipment.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.11; Core; Mop sink floor divider is peeling and chipping. Wood frame underneath non-absorbent coating is exposed. Physical facilities shall be maintained in good repair. Repair flooring.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Wake County Environmental Services, Oct 28, 2026 · Original Source